Celery Leaves Tempura

Name: Celery Leaves Tempura
Total time: 900 s
Yield: 4 Servings
Cuisine: British
Ingredients: 30 g Celery Leaves; 1-2 tablespoons Plain Flour; Oil for frying; Salt & Pepper to serve; 3 tablespoons Plain Flour; 1 tablespoon Potato Starch OR Corn Starch; *Note: If you have Tempura Flour Mix, use 4 tablespoons (1/4 cup) instead of Flour and Potato Starch; 1 pinch Fine Salt; 4 tablespoons (1/4 cup) Cold Water; 1 tablespoon finely grated Parmesan *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

If you are looking for a way to enjoy Celery Leaves, you might be interested in this recipe. Leafy Herbs with strong smell and flavour are perfect for Tempura, just like Sage and Shiso. Celery Leaves are also perfect for Tempura. If you love Celery, you would enjoy these super crispy Tempura with subtle Celery flavour.

Hiroko Liston @hirokoliston

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Ingredients

15 minutes

4 Servings

30 gCelery Leaves
1-2 tablespoonsPlain Flour
Oil for frying
Salt & Pepper to serve
Batter
3 tablespoonsPlain Flour
1 tablespoonPotato Starch OR Corn Starch
*Note: If you have Tempura Flour Mix, use 4 tablespoons (1/4 cup) instead of Flour and Potato Starch
1 pinchFine Salt
4 tablespoons (1/4 cup)Cold Water
1 tablespoonfinely grated Parmesan *optional

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Steps

15 minutes

1

Wash Celery Leaves and pat dry with a tea towel. Place in a large bowl, sprinkle with Plain Flour, and toss to coat.
2

Heat 4-5cm deep Oil in a large saucepan or frying pan to 170 to 180℃.
3

Combine all the Batter ingredients in a bowl, add to the Celery Leaves and mix to combine well. Alternatively, you can dip each Celery Leaves in the Batter, remove excess Batter, then fry them.
4

Place some clusters of Celery Leaves in the Oil, and fry until Batter is crispy. *Note: If you dip each Celery Leaves into the Batter to coat just before placing in the Oil, make sure you remove excess Batter.
5

Fry in batches. When the Batter is crispy both sides, transfer to a wire rack OR a plate lined with paper towel. Season with Salt & Pepper, and serve immediately.